Marinated Mushrooms In Lettuce Cups Recipes

MARK'S MARINATED MUSHROOMS

Mark's Marinated Mushrooms image

This appetizer is equally delicious served hot or cold. It's a real crowd-pleaser.-Mark Curry, Buena Vista, Colorado

Provided by Taste of Home

Categories Appetizers Side Dishes

Time 15m

Yield 3 cups.

Number Of Ingredients 6

Ingredients

1 pound small fresh mushrooms
1 small onion, thinly sliced
1/3 cup white wine vinegar
1/3 cup canola oil
1 teaspoon salt
1 teaspoon ground mustard

Steps:

In a large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Cook, uncovered, for 6 minutes, stirring once. Cool to room temperature. Transfer to a large bowl; cover and refrigerate overnight.

Nutrition Facts :

FAVORITE MARINATED MUSHROOMS

Favorite Marinated Mushrooms image

Brenda Snyder from Hesston, Pennsylvania notes, "This is a nice way to serve mushrooms as an appetizer...and it also makes a great side dish for any type of meat. Sometimes I add these tangy mushrooms to salads for extra flavor, too."

Provided by Taste of Home

Categories Appetizers Side Dishes

Time 15m

Yield 4 cups.

Number Of Ingredients 13

Ingredients

2 pounds fresh mushrooms
1 envelope (.7 ounce) Italian salad dressing mix
1 cup water
1/2 cup olive oil
1/3 cup cider vinegar
2 tablespoons lemon juice
1 tablespoon sugar
1 tablespoon minced fresh parsley
1 tablespoon reduced-sodium soy sauce
2 teaspoons crushed red pepper flakes
3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Remove mushroom stems (discard or save for another use). Place caps in a large saucepan and cover with water. Bring to a boil. Reduce heat; cook for 3 minutes, stirring occasionally. Drain and cool., In a small bowl, whisk the salad dressing mix, water, oil, vinegar, lemon juice, sugar and seasonings. , Place mushrooms in a large bowl; add dressing and stir to coat. Cover and refrigerate for 8 hours or overnight.

Nutrition Facts : Calories 166 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 602mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

MARINATED MUSHROOMS IN LETTUCE CUPS

Marinated Mushrooms in Lettuce Cups image

Before posting this, I checked out the many and varied recipes for marinated mushrooms on Zaar. What variety! There must be a marinade to pamper the whims of every Zaar palate. If you are reading this recipe, I'm assuming that you like mushrooms or that someone you are planning to cook for likes mushrooms. So what about the key ingredients in THIS marinade: basil, garlic, balsamic vinegar, reduced salt soy sauce, honey and extra virgin olive oil. Love this combination and you'll undoubtedly love this recipe. If you recoiled from one or more of the ingredients, there are some fifteen other recipes you can check out. I love mushrooms and I love this as a marinade for mushrooms. I have served it as an entree at a dinner party several times and it's always elicited favourable comments - and requests for the recipe - and I've eaten it as a light lunch with slices of red capsicum, cucumber and olives and crusty Italian bread. I have adapted this recipe from one I found about eighteen months ago in a magazine: 'Super Food Ideas'. I used to buy my marinated mushrooms in a European deli near where I live, but this recipe is so much better. As well as being tastier, it's quick to make, and making a dish is always more satisfying than buying it ready-made. If you try it, I hope you like it.

Provided by bluemoon downunder

Categories Vegetable

Time 38m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

200 g button mushrooms, quartered
250 g oyster mushrooms or 250 g shiitake mushrooms, sliced
2 tablespoons basil leaves, roughly torn
3 garlic cloves, crushed and finely chopped
2 tablespoons balsamic vinegar
2 tablespoons reduced sodium soy sauce
1 teaspoon honey
1 1/2 tablespoons extra virgin olive oil
4 iceberg lettuce, trimmed

Steps:

Combine the mushrooms in a bowl.
Combine basil, garlic, vinegar, soy sauce, honey and oil and, once well-combined, pour over the mushrooms.
Toss the mushrooms well in the marinade until you are satisfied that all are covered with the marinade. Cover and set aside for 30 minutes.
Prepare the lettuce cups by removing the core, then placing the lettuce into a bowl of iced water. The individual leaves will then be easier to separate.
Spoon the mushroom mixture into the lettuce cups, and distribute any remaining marinade evenly over the four serves.
Chef's Note: The 'cooking time' is the time needed for the marinade to really settle.

Nutrition Facts : Calories 159.5, Fat 5.6, SaturatedFat 0.8, Sodium 295, Carbohydrate 22.4, Fiber 2.9, Sugar 10.3, Protein 11.6

MARINATED MUSHROOMS

Marinated Mushrooms image

Guests will never guess a dish so flavorful could take only 10 minutes of hands-on prep and no cooking! Great as a side dish or tempting tidbit on a relish tray, this versatile recipe is from Billie Moss in Walnut Creek, California.

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 cups small fresh mushrooms
3 tablespoons rice vinegar
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon mustard seed
1/4 teaspoon onion salt

Steps:

Place the mushrooms in a bowl. In another bowl, whisk the remaining ingredients. Pour over mushrooms and toss to coat. Cover and refrigerate for 8 hours or overnight. Drain and discard marinade before serving.

Nutrition Facts :

MARINATED MUSHROOMS II

Marinated Mushrooms II image

This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard.

Provided by Cristi Zbella

Categories Appetizers and Snacks Vegetable Mushrooms

Time 27m

Yield 16

Number Of Ingredients 9

Ingredients

⅓ cup red wine vinegar
⅓ cup olive oil
1 small onion, thinly sliced
1 teaspoon salt
2 tablespoons dried parsley
1 teaspoon ground dry mustard
1 tablespoon brown sugar
2 cloves garlic, peeled and crushed
1 pound small fresh button mushrooms

Steps:

In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.

Nutrition Facts : Calories 54.1 calories, Carbohydrate 2.8 g, Fat 4.6 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 148.1 mg, Sugar 1.5 g

CHICKEN AND MUSHROOM BULGOGI LETTUCE WRAPS

Chicken and Mushroom Bulgogi Lettuce Wraps image

The savory Korean bulgogi marinade in this recipe is made with pantry items and livens up just about anything you put it on. Here, the soy-scallion-ginger marinade is used on boneless, skinless chicken thighs, but it can also be brushed on tofu, zucchini or bell peppers for a satisfying vegetarian meal. As the meat cooks, the marinade caramelizes into a sweet-salty sticky glaze that coats the chicken. Serving the grilled chicken and vegetables in lettuce cups is a fun way to enjoy the meal. Korean condiments like kimchi and gochujang are traditional bulgogi accompaniments, but shredded cabbage, salsa or even guacamole would also work. Leftovers can be refrigerated overnight, then chopped and tossed with salad greens.

Provided by Kay Chun

Categories dinner, lunch, poultry, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup low-sodium soy sauce
1/2 cup chopped scallions (about 5 scallions)
2 tablespoons minced garlic
1 (2-inch) piece fresh ginger, peeled and minced (2 tablespoons)
2 teaspoons turbinado sugar
1/2 teaspoon black pepper
3 tablespoons safflower or canola oil, plus more for greasing
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch-thick slices
2 large yellow onions, peeled and cut into 1-inch wedges
8 ounces white button mushrooms, halved, or quartered if large
Lettuce leaves, such as green leaf, butter lettuce or romaine
Any combination of cooked short-grain rice, kimchi, gochujang or toasted sesame oil, for serving

Steps:

In a large bowl, combine soy sauce, scallions, garlic, ginger, sugar, pepper and 2 tablespoons oil and mix well. Add chicken and onions and toss to evenly coat. Let stand for 15 minutes.
Heat a cast-iron griddle or grill pan over medium-high and lightly grease with oil. Toss mushrooms in remaining 1 tablespoon oil. Arrange half of the chicken, onions and mushrooms in a single layer. Grill until chicken is caramelized and cooked through, turning all ingredients every few minutes, 8 to 10 minutes. Transfer to serving plate. Repeat with remaining chicken and vegetables.
Serve chicken bulgogi, onions and mushrooms with lettuce leaves for wrapping. Fill lettuce cups with rice (if using), chicken and vegetables. Top with any combination of kimchi, gochujang and sesame oil. Wrap and enjoy.

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